As brewers, we have the privilege of creating the perfect environment for yeast to thrive in our beers, meads and ciders. If you are anything like me, I love to study different strains, conditions, temperature schedules, etc – but have you ever wondered about the other beautiful fermented creations yeast can help us make?
This next LAGERS meeting, I intend to share the basics of making kombucha – a type of fermented tea. I also wanted to call out to the club to see if anyone else would like to share – miso, kimchee, sauerkraut, sourdough, yogurt, etc? If so, please drop me an email at email@example.com
Be well, proost, Brandon